GETTING READY 1) Chop the onion, celery, scallions, parsley and cilantro. 2) Core the cauliflower and chop into 1- inch pieces. MAKING 3) In a heavy bottomed soup kettle, boil the water. 4) To the water, add celery, cauliflower along with miso, onion and scallions. 5) Bring the vegetables to a boil. 6) Cover the kettle and simmer for 10 minutes. 7) In the kettle , mix dill, peas, parsley, other herbs and cilantro. 8) Again bring to a boil. 9) Cover the kettle again and simmer for extra 10 minutes. 10) Uncover the kettle and let the mixture become cold. 11) In a food processor, blend the vegetables with liquid until creamy. 12) Return the mixture to the flame and add butter while stirring. FINALIZING 13) Adjust the flavor by adding seasoning and salt, if required. SERVE 14) Serve piping hot with a dollop of cream.